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Offline3.A.M
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Re: The Gourmet Cultivation Discussion Thread [Re: Mycolorado]
    #28332064 - 05/24/23 04:32 AM (8 months, 1 day ago)

Just in the middle of my first lions mane grow and 2 of my bags got contam, could be my g2g was off but out of curiosity, should I be sterilising my sawdust bags longer than I’d normally sterilise grain? Couldn’t seem to find anything relevant in my search :shrug:


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OfflineDarth Vader
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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M]
    #28332152 - 05/24/23 07:05 AM (8 months, 1 day ago)

Quote:

3.A.M said:
Just in the middle of my first lions mane grow and 2 of my bags got contam, could be my g2g was off but out of curiosity, should I be sterilising my sawdust bags longer than I’d normally sterilise grain? Couldn’t seem to find anything relevant in my search :shrug:




I think the fresh cap guy says he does them for 2.5hrs!?

I forget which video though maybe this one?



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Offline3.A.M
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Re: The Gourmet Cultivation Discussion Thread [Re: Darth Vader]
    #28332810 - 05/24/23 03:12 PM (8 months, 1 day ago)

Quote:

Darth Vader said:
Quote:

3.A.M said:
Just in the middle of my first lions mane grow and 2 of my bags got contam, could be my g2g was off but out of curiosity, should I be sterilising my sawdust bags longer than I’d normally sterilise grain? Couldn’t seem to find anything relevant in my search :shrug:




I think the fresh cap guy says he does them for 2.5hrs!?

I forget which video though maybe this one?





Cheers for that, he’s using hwfp which is practically sterilised already so I assume he’s only sterilising for the bran whereas I’m sourcing sawdust from a massive pile at a sawmill so I may have to go longer, pretty much every tek I’ve found uses hwfp but in my part of the world a 15-20kg bag costs about $50 so, no.


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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M]
    #28332823 - 05/24/23 03:18 PM (8 months, 1 day ago)

Quote:

3.A.M said:
in my part of the world a 15-20kg bag costs about $50 so, no.





Holy shit! I pay $6 for 40lbs. Where Are you located

The annoying thing about sourcing fresh sawdust is variation in moisture content. You have to test each batches moisture and adjust for it or I'd go that route


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OfflineDarth Vader
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Re: The Gourmet Cultivation Discussion Thread [Re: Stromrider]
    #28332865 - 05/24/23 03:39 PM (8 months, 1 day ago)

Quote:

Stromrider said:
Quote:

3.A.M said:
in my part of the world a 15-20kg bag costs about $50 so, no.





Holy shit! I pay $6 for 40lbs. Where Are you located

The annoying thing about sourcing fresh sawdust is variation in moisture content. You have to test each batches moisture and adjust for it or I'd go that route




So more moist, more pressure cooking?


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Re: The Gourmet Cultivation Discussion Thread [Re: Darth Vader]
    #28332895 - 05/24/23 03:57 PM (8 months, 1 day ago)

No you want your substrate about 60 percent water content. You have to adjust how much water you add depending on what the moisture content is to begin with


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Re: The Gourmet Cultivation Discussion Thread [Re: Stromrider]
    #28332926 - 05/24/23 04:23 PM (8 months, 1 day ago)

Quote:

Stromrider said:
Quote:

3.A.M said:
in my part of the world a 15-20kg bag costs about $50 so, no.





Holy shit! I pay $6 for 40lbs. Where Are you located

The annoying thing about sourcing fresh sawdust is variation in moisture content. You have to test each batches moisture and adjust for it or I'd go that route




I’m in Australia, not sure why it’s so expensive, probably not much demand for it over here, but I have looked everywhere and that’s pretty standard unfortunately.
And yeah, I used some older sawdust that had been left to dry out a bit for that grow and thought I’d made it too wet but it averaged out after pc cycle, my latest bags were with fresh sawdust so I made it a little on the drier side based on the assumption it would’ve had a higher moisture content and they came out pretty dry and have barely colonised at all so from now on I might mix and hydrate, let it sit for a few hours then test for moisture content.


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Offline3.A.M
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Re: The Gourmet Cultivation Discussion Thread [Re: Stromrider]
    #28332930 - 05/24/23 04:25 PM (8 months, 1 day ago)

Quote:

Stromrider said:
No you want your substrate about 60 percent water content. You have to adjust how much water you add depending on what the moisture content is to begin with



That seems pretty wet, I just kept reading to hydrate just under field capacity, I guess if you’re using completely dry materials then that would work out.


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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M] * 1
    #28333128 - 05/24/23 06:55 PM (8 months, 22 hours ago)

Don’t confuse cube sub field capacity with correctly hydrated wood substrates for gourmet.


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Offlinedeadmandave
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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M]
    #28333185 - 05/24/23 07:35 PM (8 months, 22 hours ago)

Quote:

3.A.M said:
Quote:

Stromrider said:
No you want your substrate about 60 percent water content. You have to adjust how much water you add depending on what the moisture content is to begin with



That seems pretty wet, I just kept reading to hydrate just under field capacity, I guess if you’re using completely dry materials then that would work out.




~60% is the proper moisture content for sawdust. It should be 60% regardless of how dry it starts. That's why strom is suggesting to measure the starting moisture content so you can calculate how much water to add. No guessing. You can add little by little until the feel is right but it's not as accurate and doesn't save time imo.

Regardless, about 2.5-3hrs at 15 psi is sufficient sterilization. If you contammed with a cook that long it's probably technique while inoculating or spawn related.


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OfflineDarth Vader
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Re: The Gourmet Cultivation Discussion Thread [Re: Stromrider]
    #28333241 - 05/24/23 08:04 PM (8 months, 21 hours ago)

Quote:

Stromrider said:
No you want your substrate about 60 percent water content. You have to adjust how much water you add depending on what the moisture content is to begin with




Thanks, so 60% end result or before it goes into the pressure cooker and how do you tell how much is 60% for the sawdust?

Is it a weight thing?


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Re: The Gourmet Cultivation Discussion Thread [Re: Darth Vader]
    #28333299 - 05/24/23 08:48 PM (8 months, 20 hours ago)

Quote:

Darth Vader said:
Quote:

Stromrider said:
No you want your substrate about 60 percent water content. You have to adjust how much water you add depending on what the moisture content is to begin with




Thanks, so 60% end result or before it goes into the pressure cooker and how do you tell how much is 60% for the sawdust?

Is it a weight thing?



I’m assuming before pc but I was wondering the same thing, weight or volume, and how to I test?!
As Mycolorado said concerning cubes/wood lover gourmet, what is the field capacity I should be aiming for if I’m doing it by feel/squeezing?
The ones I’m growing now were a bit less than what I’d consider field capacity for cubes and they’re doing well, then after reading to go dryer my latest batch don’t seem to be doing much at all and they’re already at 7 days, could be my g2g technique could use a polish “~”


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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M]
    #28333343 - 05/24/23 09:16 PM (8 months, 20 hours ago)

60 percent moisture content by weight. Like 2# of dry substrate to 3# of water for a 5lb block

If the dry substrate is already at 11 percent moisture yoi have to adjust how much water you're adding. Here's a way how to figure that out

https://www.shroomery.org/forums/showflat.php/Number/26632628


You cant test field compacity by squeezing like you can coir for cubes. We run wood loving species way wat drier than that


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OfflineDarth Vader
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Re: The Gourmet Cultivation Discussion Thread [Re: Stromrider]
    #28333384 - 05/24/23 10:08 PM (8 months, 19 hours ago)

Quote:

Stromrider said:
60 percent moisture content by weight. Like 2# of dry substrate to 3# of water for a 5lb block

If the dry substrate is already at 11 percent moisture yoi have to adjust how much water you're adding. Here's a way how to figure that out

https://www.shroomery.org/forums/showflat.php/Number/26632628


You cant test field compacity by squeezing like you can coir for cubes. We run wood loving species way wat drier than that




Great link.


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Offline3.A.M
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Re: The Gourmet Cultivation Discussion Thread [Re: Stromrider]
    #28333438 - 05/24/23 11:40 PM (8 months, 18 hours ago)

Thanks so much for the help guys, that makes a huge difference in how I’ll be moving forward, I also found out that one of the few companies making hwfp is a couple hours south from me so I’ll contact them direct and see if I can get a cheaper rate if I buy direct, save me trying to figure out the moisture content of the sawdust I get from the sawmill, at least while I’m doing small scale
Or will a moisture meter give me an accurate reading to establish a base line?

Edit: just got a chance to check the link 👍


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Edited by 3.A.M (05/25/23 06:38 AM)


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OfflineMushieMafia
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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M]
    #28334565 - 05/25/23 06:13 PM (7 months, 30 days ago)

Quote:

3.A.M said:
Quote:

Darth Vader said:
Quote:

3.A.M said:
Just in the middle of my first lions mane grow and 2 of my bags got contam, could be my g2g was off but out of curiosity, should I be sterilising my sawdust bags longer than I’d normally sterilise grain? Couldn’t seem to find anything relevant in my search :shrug:




I think the fresh cap guy says he does them for 2.5hrs!?

I forget which video though maybe this one?





Cheers for that, he’s using hwfp which is practically sterilised already so I assume he’s only sterilising for the bran whereas I’m sourcing sawdust from a massive pile at a sawmill so I may have to go longer, pretty much every tek I’ve found uses hwfp but in my part of the world a 15-20kg bag costs about $50 so, no.






The struggles, I did find some people on facebook marketplace getting rid of HWSD but all the shit i got had other stufff mixed in it :frown:


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Re: The Gourmet Cultivation Discussion Thread [Re: MushieMafia]
    #28334789 - 05/25/23 09:46 PM (7 months, 30 days ago)

Dont sleep on pine pellets, im starting to use them now and having good results with lions mane, i know that for oysters they work as well.

https://www.youtube.com/watch?v=Ccn_DlYlBfU&t=1267s


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Re: The Gourmet Cultivation Discussion Thread [Re: 0ptiquest]
    #28334923 - 05/26/23 02:04 AM (7 months, 30 days ago)

i use fir pellets for oysters, give it a try it should work fine
i finally managed to get my hands on some oak, I'll run a couple of blocks side by side and see if there is any noticable difference


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Re: The Gourmet Cultivation Discussion Thread [Re: MushieMafia]
    #28335073 - 05/26/23 05:53 AM (7 months, 30 days ago)

The struggles, I did find some people on facebook marketplace getting rid of HWSD but all the shit i got had other stufff mixed in it :frown:




Not sure where you’re based in Aus man but try hitting up cabinet makers and carpentry joints, some are mixed with floor scrapings etc (which is probs what you sourced on marketplace) but if you let them know why you’re after it and that you need it clean then most are happy to help you out and bag/box it seperate for you, I did that with my first load while the sawmill was closed for holidays.


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Invisiblethelanzii

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Re: The Gourmet Cultivation Discussion Thread [Re: 3.A.M]
    #28335078 - 05/26/23 06:00 AM (7 months, 30 days ago)

anyone here ever grow tremella mushroom? 

I have been supplementing it for about 3 month and I like it.


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